燒酎香味成分之探討

Studying of Flavor Ingredients for Shochu

李水課(Shui-ke Lee)

指導教授 ： 段國仁

大同大學/工程學院/生物工程學系所/碩士(2004年)

摘要

燒酎是日本傳統蒸餾酒。本研究利用本土不同種類原料米、紅、黃甘藷及沖繩黑糖、麥汁，小量製造燒酎。使用BCRC 30428 麴菌及BCRC 22292 酵母菌製米麴及酒母。酒母是以米麴、水、濃縮酵母菌及蒸米混合一週製成。將定量各種原料和水加入酒母進行酒精並行複式燒酎酒醪醱酵7~14 天後，以濾布濾除固態酒醪，取澄清醪液，以兩段式不同酒精度擷取酒液，一段取酒精度40%以上，一段取酒精度(19~40%)製造燒酎。並以玻璃瓶密封在常溫陰暗下貯存四個月後開封，以氣相層析儀分析酒液香味成分，並以市售五種不同燒酎(紅鶴酎(大麥)、樽藏紅鶴酎(大麥)、HONKAKU(大麥)燒酎、iichiko 大麥燒酎JOUGO 燒酎(黑糖))
之香味成分作比較分析。經分析後獲得以下結果：
各種類燒酎之主體香味成份有羰基化合物、酯類、高級醇類、有機酸類、芳香族化合物構成，而以高級醇類佔其香味成份總量比最大，其次為有機酸類、羰基化合物、酯類。
自製各種燒酎（常壓蒸餾）香味成份較市售各種燒酎豐富，自製各種燒酎有11~16 種成份，市售各種燒酎僅有7~9 種成份。
市售燒酎之樽藏紅鶴酎(大麥)、HONKAKU(大麥)燒酎「無」有機酸類。自製燒酎有機酸含量高於市售燒酎，且自製同原料種類低酒精度(19~40 %，v/v)燒酎有機酸含量遠高於高酒精度(40%以上，v/v)燒酎。
各種燒酎以自製燒酎酯類及iichiko 大麥燒酎羰基化合物含量最少。
低酒精度米燒酎之芳香族化合物2-phenyl ethanol(β-苯乙醇) 佔總量比，遠高於各種類燒酎。

關鍵字

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並列摘要

Shochu is a tranditional Japanese spirit. The present studies employed
local agricultural products such as rice, sweet potato (red and yellow), brown
sugar, and malt to make shochu in small scale. We used Aspergillus oryzae
(BCRC 30428) as strain for koji rice and Saccharomyces cerevisiae (BCRC
22292) for Shubo (yeast starter) in our study. The Shubo is made by mixing
fresh koji rice, concentrated yeast slurry, water, and steamed rice for about
one week. Shubo was then mixed with various raw materials and water for
further fermentation. After 7 ~ 14 days, the solid part of mash was filtrated
by cloth, and the liquid mash was distilled. Distillate was collected for
alcohol content above 40 % (v/v) as part one, and alcohol content 19~40 %
(v/v) as part two. The distillates (shochu) were stored in room temperature,
dark place for four month. The flavor compounds of shochu in this study
were analyzed by gas chromatography. Flavor compounds of shochu in this
study were compared with that from five commercial shochus (Flamingo, Jar
Flamingo, Honkaku, iichiko, and Jougo).
The flavor compounds of shochu from gas chromatography can be
classified as carboxylic compounds, higher alcohols (fusel oil), organic acids,
and aromatics. The higher alcohols composed the major flavor compounds,
followed by organic acid compounds, carboxylic compounds, and esters.
The flavors of shochu in this study are between 11 to 16 compounds.
That from commercial shochu is between 7 to 9 compounds.
Organic acids of shochu in this study are more than commercial shochus.
There are no organic acid compounds in Jar Flamingo shochu and Honkaku
shochu. Organic acids of low alcohol content (19 ~ 40 %, v/v) were lower
than that of high alcohol content (more than 40 %). Concentration of ester
was very low for the shochus of this study. Concentrations of the carboxylic
compounds were the lowest from iichiko shochu. The shochu made from rice
(low alcohol content) had the highest aromatics (2-phenyl ethanol).

並列關鍵字

none

參考文獻

17.中華酒協季刊第16 期/2003 Jen.Vol.5 No.2。

18.中華酒協季刊第17 期/2003 Sep.Vol.5 No.3。

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